CN110150346B - Improved extrusion process and related apparatus - Google Patents
Improved extrusion process and related apparatus Download PDFInfo
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- CN110150346B CN110150346B CN201910112673.9A CN201910112673A CN110150346B CN 110150346 B CN110150346 B CN 110150346B CN 201910112673 A CN201910112673 A CN 201910112673A CN 110150346 B CN110150346 B CN 110150346B
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- piston head
- tubular body
- rod
- cylindrical tubular
- dough
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
- A21C3/04—Dough-extruding machines ; Hoppers with moving elements, e.g. rollers or belts as wall elements for drawing the dough
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
- A21C11/18—Extruding machines with pistons
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B33—ADDITIVE MANUFACTURING TECHNOLOGY
- B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
- B33Y30/00—Apparatus for additive manufacturing; Details thereof or accessories therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
- A23P2020/253—Coating food items by printing onto them; Printing layers of food products
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B33—ADDITIVE MANUFACTURING TECHNOLOGY
- B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
- B33Y80/00—Products made by additive manufacturing
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Materials Engineering (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Formation And Processing Of Food Products (AREA)
- Extrusion Moulding Of Plastics Or The Like (AREA)
Abstract
A method for producing a three-dimensional product by extrusion of a dough string, comprising: a step of providing a viscoelastic food dough in an extruder comprising a cylindrical tubular body and a piston; an extrusion step of advancing a piston in the cylindrical tubular body; and an interrupted extrusion step by stopping the advancing movement of the piston; the dispensing device comprises such a cylindrical tubular body and such a piston, as well as a printer for printing the production of a product by a 3D printing process comprising such an extruder.
Description
Technical Field
The present invention relates mainly, but not exclusively, to the food industry sector.
In particular, the present invention relates to a method for dispensing and extruding strings of dough from viscoelastic food dough, in particular from food meal based dough, such as dough suitable for the production of pasta.
The invention also relates to a system comprising a cylindrical tubular body and a piston, wherein the system is designed to implement the above-described method for dispensing and extruding a dough string. The invention also relates to a 3D printer comprising such a system.
Background
The production of food products having special or complex forms using three-dimensional (3D) printer technology has been known for several years. Patent application WO2010/151202, cited by way of example, describes a device for printing two-or three-dimensional shaped foods, comprising a container for printable fluid foods, a container for an adhesive (in particular alginic acid), and a dispenser. The described device further comprises a control unit capable of controlling the movement of the dispenser (dispensing head). The application also describes a method for three-dimensional food preparation comprising generating droplets of fluid food and droplets of adhesive and moving the dispenser after each droplet has been deposited.
For three-dimensional printing, the relative motion of the extruder (along the X, Y, Z three axes) and the surface of the extruded string build-up (position) must be carefully controlled so that the desired three-dimensional product can be printed out of the three-dimensional digital model, suitably converted into a program of axis motion. Based on the circumstances, it is useful to keep the extruder stationary and use movement of the surface along the X, Y, Z axis, or to move the extruder along one, two or three axes, thus limiting movement of the accumulation surface along the other axis.
The dispenser/extruder works in many applications where it is of interest to the batch mode, so that the fluid contained in the tubular body is expelled through the nozzle of the tubular body, moving the piston along a further axis (herein called "E-axis"), i.e. the axis along which the piston slides within said cylindrical tubular body. The movement of the E-axis must be controlled and coordinated along with the relative movement of the extruder and the surfaces along the cartesian axes X, Y and Z described above.
In many real cases, also in the programming of the movements of X, Y, Z and E, it is not possible to obtain good 3D printing results without taking into account the viscosity characteristics or, more broadly, the consistency of the (fluid) food material contained in the cylindrical tubular body and dispensed by the advancing movement of the piston. Optimal control of the discharge speed of the extruded food material is needed for realistically, which can only be achieved by fine control of the piston movement (position, speed and acceleration).
In fact, in general, the (fluid) food material is loaded in a cylindrical tubular body in which a piston comprising a rod integral with the piston head slides; the piston moves along a linear axis and is operated by a motor, the movement of which is controlled by a control system. The characteristics of the nozzle, the movement of the piston head along the linear axis within the cylindrical tubular body (position, velocity and acceleration) determine the actual pressure of the food material (fluid) contained within the cylindrical tubular body, which is also dependent on the characteristics of the fluid itself. The pressure determines whether extrusion is performed and affects its quality, also depending on the characteristics of the nozzle.
Extrusion of the material contained within the cylindrical tubular body is typically performed at variable speeds, with variable accelerations and possible stopping and restarting operations, determined by the procedure used to print the three-dimensional product.
In practice, according to the printing program, in order to obtain a complex three-dimensional form, the dispensing speed of the food material also needs to be adjusted, if it is necessary to stop and restart the dispensing. More specifically, the advancing movement of the piston in the cylindrical tubular body must be managed to start or restart the extrusion of the string of food material.
The extruded food material may be a liquid material which is heated to a suitable temperature (as in the case of chocolate chewing gum production) and cooled immediately upon dispensing or may be in the form of a very viscous dough, such as a dough based on a food meal (dough) for example for pasta production. In the latter case, the dough is typically in the form of a pasta-like fluid and has viscoelastic properties.
Control and interruption of the dispensing of a continuous string of material is particularly complex when the food material in the form of a viscoelastic fluid is extruded during three-dimensional printing of the product. In general, when there is a variation in the forward movement speed of the piston head, it is impossible to precisely control the variation speed of the extrusion of the string, in particular the stop and start of the extrusion operation.
In fact, when the forward movement of the piston head is stopped, the viscoelastic food dough under pressure in the cylindrical tubular body has elastic energy which causes the string of food dough to continue to be discharged from the dispensing nozzle of the system for a period of time; thus, a stop of the piston head in a given position cannot result in an immediate interruption of the dispensing of the string of viscoelastic food material. This characteristic is entirely undesirable because it results in irregular metering of the string of material dispensed for printing the three-dimensional product, and this type of product cannot be produced in an accurate manner.
In other cases this disadvantage may be obtained by cutting and removing excess product from the nozzle outcrop, but this is clearly unsuitable for continuous and rapid stopping and restarting operations during 3D printing, especially of food products.
In an attempt to stop dispensing food material in a more accurate manner while the piston head advance motion is stopped, some three-dimensional printing methods contemplate retracting the piston head in a direction opposite the dispensing nozzle direction immediately after stopping. The method is typically employed in the extrusion of food creams, such as filling or decorating creams, to ensure accurate dosages in these specific applications. The use of retracting the piston rod (and thus the piston head connected thereto) during extrusion of a string of viscoelastic food material for printing a three-dimensional product presents a significant problem, since this requires the precise retraction required to be determined in advance, with respect to distance and space, so as to be able to exactly counteract the expansion of the pressurized fluid after stopping. This retraction will depend on the pressure of the fluid in the cylinder (which cannot be calculated) and will also depend on the exact amount of fluid in the cylinder at that moment due to the elastic properties of the fluid. Incorrect or excessive retraction of the piston head can cause air (even in already accumulated strings) to be sucked into the cylinder, while insufficient retraction does not solve the problem of correctly stopping the flow of the extruded string.
This technical problem forms the basis of the present invention, namely to provide an extrusion method for three-dimensional food product printing, which is simple and precise for the desired application, while overcoming the problems encountered in the prior art, based on the stopping of the advancing movement of the piston in the cylindrical tubular body containing the food material to be extruded, causing an immediate interruption of the string of material and, if necessary, the restarting of the extrusion.
Disclosure of Invention
According to the invention, this technical problem is solved by a method for producing a three-dimensional product by extruding and stacking a dough string, said method comprising the steps of:
a) Providing an extruder comprising a cylindrical tubular body comprising a first end and a second end closed by a bottom having at least one nozzle, and a piston comprising a rod and a piston head movably coupled to each other;
b) Feeding a viscoelastic food dough into the cylindrical tubular body;
c) Disposing the piston in a side wall of the cylindrical tubular body such that the piston head contacts the side wall of the cylindrical tubular body and slides freely inside the cylindrical tubular body, and the viscoelastic food dough is fully contained between the piston head and the bottom;
d) Extruding the viscoelastic food dough by progressively advancing the rod and the piston head, the piston head being coupled to and urged by the rod, toward the bottom of the cylindrical tubular body along a sliding path in the cylindrical tubular body, causing a continuous supply of a string of dough from the at least one nozzle at a preset speed;
e) The extrusion of the viscoelastic food dough is interrupted by stopping the advancement of the rod at a specific position along the sliding path and by immediate movement of the rod towards the second end, thereby decoupling the rod from the piston head and causing the piston head to be pushed by the viscoelastic dough towards the second end of the cylindrical tubular body.
In particular, when the forward movement of the rod towards the at least one nozzle is interrupted, the retraction of the rod towards the second end of the cylindrical tubular body causes an immediate separation of the rod from the piston head. In this way, the piston head slides freely within the cylindrical tubular body.
Thus, in a completely advantageous manner, the viscoelastic food material still in the cylindrical tubular body can release the applied elastic energy, which is accumulated during the feeding step by compression between the side wall of the cylindrical tubular body and the piston head, and the force exerted on the piston head is rapidly reduced until reaching the ambient pressure. As a result of this force, the piston head is imparted a movement in a direction opposite to the at least one nozzle (opposite to the extrusion direction), allowing expansion of the viscoelastic dough towards the second end of the cylindrical tubular body, rather than towards the first end (i.e. the direction of the at least one nozzle).
In fact, by the method according to the invention, the feeding of the remaining string of dough is prevented after the retraction movement of the rod inside said cylindrical tubular body and the separation from the piston head.
In fact, the surface of the piston head in contact with the viscoelastic dough is much greater than the cross-sectional area of the at least one dispensing nozzle, and thus the pressurized viscoelastic dough in the cylindrical tubular body is able to release the elastic energy accumulated by expansion in the opposite direction of the nozzle and against the piston head, and slide freely. In this way, the minimum rapid movement of the piston head, imparted by the dough under pressure, in the opposite direction to the nozzle (towards the second end of the cylindrical tubular body) is sufficient to immediately decompress the segment of the cylindrical tubular body situated between the piston head and said bottom, interrupting the supply of the continuous string at the moment the rod is detached from the piston head.
Indeed, the expression "freely sliding inside said cylindrical tubular body" according to the invention means that the piston head is able to slide inside said cylindrical tubular body in a passive manner. For example, the piston head may slide when pushed by the rod toward the first end of the cylindrical tubular body or when pushed back toward the second end by the viscoelastic dough.
Thus, the piston head is made and molded so as to be able to fit in the cylindrical tubular body and be in contact with the side wall of the cylindrical tubular body. For example, in a conventional manner, the piston head may have a diameter that is substantially the same as the inner diameter of the cylindrical tubular body such that movement of the piston head along its sliding path within the cylindrical tubular body results in a specific and suitable friction between the piston head and the side wall of the cylindrical tubular body.
Preferably, said step c) of providing said piston inside the side wall of said cylindrical tubular body is carried out by inserting the piston inside the cylindrical tubular body through the second end of the cylindrical tubular body.
Preferably, during the interruption of the extrusion of the viscoelastic food dough of step e) above, the rod is retracted towards the second end by a preset distance.
In fact, while the minimum retraction of the piston rod allows the piston head to be pushed towards the second end of the cylindrical tubular body, wherein the movement of the piston head causes the supply of the string of dough to be interrupted, it is convenient to retract the rod by a preset distance, allowing the piston head (pushed towards said second end by the dough under pressure) to slide inside the cylindrical tubular body by a given distance.
Preferably, an additional step is carried out after said interrupting the extrusion of said viscoelastic food dough of step e): restarting extrusion of the viscoelastic food dough, causing the rod to return to the specific position along the sliding path, thereby restarting the supply of a continuous string of dough from the at least one nozzle.
According to the latter embodiment, in an advantageous manner, it is possible to restart the extrusion of the viscoelastic food material in an accurate and timely manner as required after the extrusion interruption of the viscoelastic food dough, preferably by repositioning the piston head at the same specific position at a preset speed, which is the position of the piston head at which the extrusion is interrupted during step e), while the viscoelastic food dough is recompressed from the maximum expansion state to the compression state at which the rod is separated from the piston head at the extrusion interruption.
This operation is particularly useful when the cylindrical tubular body is loaded with a quantity of viscoelastic food material greater than the material required for printing a single product (so that once the product is printed, the extrusion must be interrupted in order to print the next product, which is very common in the case of pasta printing) and when it is necessary to perform a relative movement of the extruder and the surface along the aforementioned cartesian axis (X, Y, Z), for example when printing products having particularly complex shapes.
Preferably, according to a particular embodiment of the method of the invention, the advancement of the rod inside the cylindrical tubular body towards the first end of the cylindrical tubular body (i.e. towards said bottom) and the movement of the rod towards said second end is controlled by a control system of the extruder.
In particular, the system controlling the extruder is capable of controlling the position, the speed and the acceleration of the rod inside the cylindrical tubular body along the sliding path of the rod, the extrusion of the viscoelastic food material from the at least one nozzle being dependent on these parameters, with respect to the true extrusion speed of the string of material.
More preferably, during the interruption of the extrusion of the viscoelastic food dough of step e), the specific position of the rod along the sliding path corresponds to a preset position previously saved by the control system of the extruder or is recorded by the control system of the extruder when the rod is detached from the piston head.
Advantageously, the latter embodiment allows an efficient automation of the method for extrusion and accumulation of dough strings according to the invention, in particular when the above-mentioned additional step, extrusion of the viscoelastic food dough, is restarted, during which the rod is returned to a specific position along the sliding path, for example previously recorded by the control system of the extruder.
In particular, the interruption and restarting of the extrusion can be performed repeatedly and in a timely manner, without knowing the chemical/physical characteristics of the viscoelastic food dough or its volume (which varies as the piston head advances towards the first end of the cylindrical tubular body).
According to a preferred embodiment of the method of the invention, the continuous dough string extruded in step d) is subjected to a partial surface baking treatment ("incotamoto") immediately after accumulation.
Indeed, as is known to those skilled in the art, a continuous dough string of the stack may be partially baked surface-wise as the dough is dispensed from at least one nozzle, for example by applying an air stream directly onto the string immediately after the stack. Preferably, the air is applied at a temperature of 60 ℃ to 90 ℃, more preferably at 80 ℃.
Thus, the partial surface baking ("incotamoto") described above causes portions of the surface of the strings to harden, helping to maintain their structure, which is particularly desirable for further string portions to be subsequently deposited on already-deposited string portions as the three-dimensional product is being formed, for example, from a continuous stack of thin, multi-layered products (formed from a continuous stack of dough strings on the same dough string already deposited).
According to a preferred embodiment, the viscoelastic food dough prepared and dispensed as described above may be based on a food meal, preferably a dough suitable for pasta production.
In a preferred manner, the method according to the invention has ideal application in the production of three-dimensional products printed by a 3D printing process.
The implementation of the method according to the invention is particularly advantageous for the extrusion of a dough based on a food meal used for producing pasta printed by a 3D printing process.
Advantageously, in particular by means of the above-mentioned step e) -interruption of the extrusion of said viscoelastic food dough, during which the piston head slides freely inside the cylindrical tubular body (in the direction opposite to the extrusion direction, i.e. towards the second end of the cylindrical tubular body), and by means of the above-mentioned step of restarting the extrusion, the method according to the invention allows to print products with high precision, such as pasta with precise details, ensuring that the supply of the dough strings is interrupted and restarted at the right moment.
In this way, by means of the method according to the invention, it is possible to more precisely adjust the minimum details of the individual pasta shapes, resulting in the highest standard three-dimensional product according to 3D printing of the digital three-dimensional model.
This technical problem is also solved by an extruder according to the present invention comprising a cylindrical tubular body comprising a first end and a second end, the first end being closed by a bottom with at least one nozzle, and a piston comprising a rod and a piston head that can be coupled to each other, wherein said piston is insertable through the second end to the inside of the side wall of said cylindrical tubular body such that said piston head is in contact with the side wall of said cylindrical tubular body and slides freely inside the cylindrical tubular body.
More particularly, the piston is configured such that by advancing the rod from the idle position to the end-of-stroke position, i.e. towards the first end of the cylindrical tubular body, the rod and the piston head are coupled to each other; and by means of the forward movement of the rod from the end-of-stroke position to the idle position, i.e. towards the second end of the cylindrical tubular body, the rod and the piston head can be uncoupled and the latter can slide freely inside the cylindrical tubular body.
When the cylindrical tubular body is loaded with a viscoelastic material, such as dough, the apparatus according to the invention allows extrusion of the material (extruded as a continuous string of dough) to be interrupted substantially simultaneously with retraction of the rod, i.e. when the rod is moved towards the second end of the cylindrical tubular body.
In particular, since the rod and the piston head are movably coupled to each other, the rod couples with the piston head during extrusion and exerts a pressure on the latter, which in turn pushes the viscoelastic material contained inside the cylindrical tubular body towards the first end. Alternatively, when the rod is retracted inside the cylindrical tubular body towards the second end, the rod and the piston head are uncoupled and the latter does not move together with the rod. Once the rod is retracted, the piston head is thus free to slide inside the cylindrical tubular body: due to the pressure exerted by the viscoelastic material, the piston head may be pushed by the latter towards the second end, allowing the release of the accumulated elastic energy, thus eliminating the pressure inside the dough, allowing the results set forth in the preceding paragraph to be achieved.
Advantageously, the device according to the invention is thus very precise during use, so that only a insignificant and negligible amount of dough is extruded after the rod retraction movement.
The extruder described above may comprise coupling means for movably coupling the rod with the piston head. These devices have the following functions: the transmission of the force exerted by the rod on the piston head is facilitated when the rod is advanced (squeezed) towards the first end, i.e. when the rod and the piston head are coupled to each other, but does not hinder the separation of the rod from the piston head when the rod is retracted (squeezed-out interrupted) inside the cylindrical tubular body towards the second end.
Advantageously, the coupling means are particularly useful when the steps of the method according to the invention are cyclically repeated, in particular when a new step b) is performed, i.e. when the viscoelastic food dough is fed again inside the cylindrical tubular body, if necessary extracted from the cylindrical tubular body by the piston head.
Preferably, the coupling means for movably coupling the rod with the piston head is an engagement means, a magnetic coupling means or an electromagnetic coupling means.
More precisely, the coupling means for movably coupling the rod with the piston head are engagement means which allow the coupling (engagement) of the rod with the piston head or the uncoupling (uncoupling) of the two components in question, at the command of the control system of the extruder, if necessary.
Similarly, as will be more clearly elucidated with reference to the detailed description and the accompanying drawings, the coupling means for coupling the rod with the piston head may be electromagnetic coupling means, such as an electromagnet located in the rod or a magnetic plate in the piston head, the electromagnet being capable of generating a magnetic field acting on the piston head.
Basically, when the magnetic plate placed in the piston head enters the magnetic field generated by the electromagnet placed in the rod, the piston head starts to move again towards the rod, in fact sliding inside the cylinder towards the second end, until it is substantially in contact with the rod and coupled thereto.
More preferably, the means for engaging the rod with the piston head may be means for performing a rotational engagement, such as by a mechanism that is capable of coupling the rod and the piston head to each other when the rod is rotated in a clockwise direction and uncoupling the rod from the piston when the rod is rotated in a counter-clockwise direction.
Preferably, the piston head may comprise a flow-through valve adapted to fluidly connect a space comprising the cylindrical tubular body between the piston head and the bottom with a space comprising the cylindrical tubular body between the piston head and the second end, the flow-through valve being operable in an open mode and a closed mode.
In particular, the piston head and the valve operate in a closed mode when the rod, coupled to the piston head, moves forward from a rest position into an end-of-stroke position and the piston head comes into contact with viscoelastic food material that may be located in a space comprised between the piston head and the bottom of the cylindrical tubular body, or when the rod, uncoupled from the piston head, moves slidingly towards the second end of the cylindrical tubular body and towards the second end due to the pressure of the material contained in the space comprised between the piston head and the bottom of the cylindrical tubular body.
Differently, the valve is in the open mode, for example when the rod coupled with the piston head performs an advancing movement from the idle position into the end-of-stroke position and the piston head is not in contact with the viscoelastic food material contained in the space comprised between the piston head and the bottom of the cylindrical tubular body.
Advantageously, in the case of the latter operating condition of the device, the movement of the piston head towards the bottom (thanks to the movement of the rod coupled to the piston head in the same direction) causes the expulsion of the air contained in the space between the piston head and the cylindrical tubular body, in particular between the piston head and the viscoelastic food material that can be contained in the same space. The evacuation of air allows the piston head to perform a sliding movement towards the bottom up to the viscoelastic food material, thereby preventing the food material from being evacuated from the nozzle and/or the air bubbles from becoming trapped in the material in an uncontrolled manner due to the compression of the air contained in the space between the piston head and the bottom of the cylindrical tubular body.
At the same time, the valve is in an open mode, for example when the forward movement of the piston head towards the second end is introduced due to the piston head being coupled with the rod by the coupling means described above.
Advantageously, in the case of the latter operating condition of the device, the movement of the piston head towards the second end (due to the movement of the rod coupled to the piston head in the same direction there being contact and/or due to the magnetic field generated by the magnet insertable in the rod) causes air to enter the space between the piston head and the bottom of the cylindrical tubular body. The incoming air allows the piston head to perform a sliding movement towards the second end, thereby preventing the piston head and the cylindrical tubular body from acting as a pump, resulting in the introduction of air from the nozzle into the space comprised between the piston head and the bottom or the pulling of food material that has been extruded yet in contact with or in the vicinity of the nozzle.
Accordingly, the technical problem is also solved by a printer for producing a product printed by a 3D printing process comprising the above-mentioned extruder.
Preferably, the printer according to the invention described above may comprise a control system capable of controlling the forward movement of the rod in the cylindrical tubular body towards the first end of the cylindrical tubular body (i.e. towards the bottom) and also controlling the movement of the rod towards the second end.
As described above, according to the method of the present invention, the control system of the extruder is able to control parameters related to the movement of the bars, while the viscoelastic food material extruded from the at least one nozzle is dependent thereon.
More preferably, the printer according to the invention described above further comprises at least one load cell for measuring the force exerted on the piston head of the extruder, the load cell being connected to the control system.
More preferably, the load cell is typically connected to a rod and measures the force applied by the mechanical component. Advantageously, the load cell may be used to establish and monitor proper operation of the device.
Further characteristics and advantages of the invention will emerge from the following description, given by way of non-limiting example with reference to the accompanying drawings, of an embodiment mode of the method according to the invention.
Drawings
Fig. 1 relates to a method step according to the invention, in which the piston is moved towards the first end.
Fig. 2 relates to a method step according to the invention, wherein the movement of the piston towards the first end is interrupted and the rod is retracted.
Fig. 3 illustrates the movement of the piston head towards the second end due to the pressure exerted by the remaining dough in the cylindrical tubular body.
Fig. 4 shows an additional step for starting extrusion again, wherein the piston is advanced towards the first end.
Fig. 5 shows an embodiment of the extruder according to the invention, wherein an electromagnet is located in the rod and a magnetic plate is located in the piston head.
Detailed Description
Fig. 1 shows a simplified form of an extruder 1 according to the invention, comprising:
a cylindrical tubular body 2 having a first end 3 closed by a bottom 8 (identifiable by the tapered end section of the cylindrical tubular body 2 shown) with at least one nozzle 9, and a second end 4;
a piston 10 inserted through the second end 4 in the side wall 2a of the cylindrical tubular body 2, the piston 10 comprising a rod 11 and a piston head 12 removably coupled to each other, the piston head 12 being in contact with the side wall 2a of the cylindrical tubular body 2.
The piston 10 is designed such that an advancing movement of the rod 11 towards the first end 3 causes the piston head 12 to be pushed towards the first end 3 as well, coupled with the first end 3, whereas a movement of the rod 11 towards the second end 4 does not cause a movement of the piston head 12, since the rod 11 and the piston head 12 are not coupled to each other.
The nozzle 9 places the space between the piston head 12 and the bottom 8 (the reservoir 7) in fluid communication with the outside.
In particular, the piston head 12 has an upper surface 12a and a lower surface 12b. The piston head 12 is designed to slide with a good sealing action along the side wall 2a of the cylindrical tubular body 2, substantially preventing any dough contained in the storage tank 7 from escaping along the sliding surface (i.e. the side wall 2a of the cylindrical tubular body); to this end, if desired, the piston head 12 may be provided with piston rings (not shown, as is entirely conventional) made of a suitable material.
The piston head 12 is free to slide in the cylindrical tubular body 2; more precisely, there is no physical restriction between the piston head 12 and the cylindrical tubular body 2; the piston head 12 can be easily moved in a passive manner due to the pressure exerted thereon by the material in the rod 11 overlying it and/or the storage tank 7 of the cylindrical tubular body 2 beneath it.
Still referring to fig. 1, and in a non-limiting manner, the rod 11 has a cylindrical shape that slightly widens towards one end 15 of the rod, designed to distribute the contact force of the piston head 12 coupled thereto underneath, or slightly widens towards the top of the rod, elements mounted in one piece, suitable for this purpose (not shown, as is entirely conventional).
Meanwhile, fig. 1 shows step d): extrusion of viscoelastic food dough according to the invention as described above.
In particular, once the viscoelastic food dough is introduced inside the cylindrical tubular body 2 and once said piston 10 is inserted inside the side wall 2a of the cylindrical tubular body 2 through the second end 4, so that the piston head 12 is in contact with the side wall 2a and the food dough is completely contained between the piston head 12 and the bottom 8, the extrusion step is performed by the advancing movement of the piston 10 inside the cylindrical tubular body 2, i.e. the rod 11 coupled to the piston head 12, along the sliding path, which can overlap with the axis E and consequently longitudinally with respect to the length of the cylindrical tubular body 2. In this step, the piston 10 is pushed from the idle position towards (not shown as fully conventional) the end-of-stroke position, i.e. from the second end 4 of the cylindrical tubular body towards the first end 3.
The downward movement of the piston 2, indicated by the arrow, causes a progressive sliding of the piston head 12 (in this step in contact with the rod 11), which compresses under pressure P the viscoelastic dough underneath it towards the inner wall 2a of the cylindrical tubular body 2 and towards the bottom 8, resulting in a continuous string of dough being fed.
As is clear from fig. 1, in the step in question, the end 15 of the rod 11 is pressed against the upper surface 12a of the lower piston head 12, although the rod 11 and the piston head 12 are two mechanical elements separated from each other.
Fig. 2 and 3 show the following step e): the method according to the invention, wherein the extrusion of the viscoelastic food dough is interrupted.
In particular, fig. 2 shows the step in which the extrusion of the viscoelastic food dough is interrupted, simultaneously with the stop of the advancing movement of the rod 11, the rod 11 is in a first specific position along its sliding path (indicated by the letter "h" in fig. 2), and the rod 11 is immediately retracted towards the second end 4 of the cylindrical tubular body 2 until a second specific position along its sliding path (indicated by the letter "k" in fig. 2) is reached, resulting in the actual separation of the rod 11 from the lower piston head 12. The direction of the rod 11 during the retraction movement is indicated by the arrow pointing upwards in fig. 2.
Due to the uncoupling operation, the rod 11 and the piston head 12 are no longer coupled to each other; the piston head 12 is thus free to slide inside the cylindrical tubular body 2.
The dough still under pressure contained inside the tank 7 is free to expand upwards against the lower surface 12b of the piston head 12, being pushed towards the second end 4, sliding from position "h" to position "k", since it is no longer constrained by the rod 11. The movement of the piston head 12 is illustrated in fig. 3 by an arrow.
When the extrusion of the viscoelastic dough is interrupted by the retraction of the rod 11, the remaining viscoelastic dough material is not discharged from the nozzle 9 as it is able to expand freely towards the second end 4.
Fig. 4 shows the subsequent step in which the extrusion of the dough resumes, wherein the rod 11, and thus the piston head 12, moves from the position "k" back to the position "h", which has been registered in the previous stopping operation. It can be seen that the rod 11 coupled to the piston head 12 starts to move along a sliding path towards the first end 3, which may be superimposed on the axis E (movement indicated by the arrow pointing downwards). Simultaneously, the compression of the dough to the aforementioned pressure P is performed and the extrusion of the desired dough string resumes.
Fig. 5 shows an embodiment of an extruder 1 according to the invention comprising means for movably connecting a rod 11 to a piston head 12, more specifically the rod and the piston head 12 are movably coupled by magnetic coupling means.
In particular, these magnetic coupling means comprise an electromagnet 13a arranged inside the rod 11, and a magnetic plate 13b arranged inside the piston head 12.
Claims (16)
1. A method for producing a three-dimensional product by extruding and stacking a dough string, comprising the steps of:
a) Providing an extruder comprising a cylindrical tubular body comprising a first end and a second end closed by a bottom having at least one nozzle, and a piston comprising a rod and a piston head movably coupled to each other;
b) Feeding a viscoelastic food dough into the cylindrical tubular body;
c) Disposing the piston in a side wall of the cylindrical tubular body, the piston head in contact with the side wall of the cylindrical tubular body and free to slide inside the cylindrical tubular body, and the viscoelastic food dough being entirely contained between the piston head and the bottom;
d) Extruding the viscoelastic food dough by progressively advancing the rod and the piston head, the piston head being coupled to and urged by the rod, toward the bottom of the cylindrical tubular body along a sliding path in the cylindrical tubular body, causing a continuous string of dough to be fed from the at least one nozzle at a preset speed;
e) Interrupting extrusion of the viscoelastic food dough by stopping advancement of the rod at a specific position along the sliding path and by immediate movement of the rod toward the second end, thereby decoupling the rod from the piston head and causing the piston head to be pushed by the viscoelastic dough toward the second end of the cylindrical tubular body,
an additional step is performed after the interrupting of the extrusion of the viscoelastic food dough of step e): restarting extrusion of said viscoelastic food dough, returning said rod to said specific position along said sliding path, thereby restarting feeding of a continuous string of dough from said at least one nozzle,
the piston head comprising a flow-through valve adapted to fluidly connect a space of the cylindrical tubular body comprised between the piston head and the bottom of the cylindrical tubular body with a space of the cylindrical tubular body comprised between the piston head and the second end, the flow-through valve being operated in an open mode and a closed mode, while in the additional step, the extrusion of the viscoelastic food dough is restarted,
when the rod coupled with the piston head performs an advancing movement from a rest position toward an end-of-stroke position, and the piston head is not in contact with the viscoelastic food material contained in the space comprised between the piston head and the bottom, the flow-through valve is in an open mode,
the flow-through valve is in a closed mode when the stem coupled with the piston head performs an advancing movement from a rest position toward an end-of-range position and the piston head contacts the viscoelastic food material located in a space included between the piston head and the bottom.
2. The method of claim 1, wherein during said interrupting of the extrusion of said viscoelastic food dough of step e), said rod is retracted toward said second end by a preset distance.
3. The method of claim 1 or 2, wherein the advancement of the rod in the cylindrical tubular body towards the bottom and the movement of the rod towards the second end are controlled by a control system of the extruder.
4. A method according to claim 3, wherein during the interruption of the extrusion of the viscoelastic food dough of step e), the specific position of the rod along the sliding path corresponds to a preset position previously saved by the control system of the extruder or is registered by the control system of the extruder when the rod is detached from the piston head.
5. A method according to claim 1 or 2, wherein the continuous dough string extruded in step d) is subjected to a partial surface baking treatment after stacking.
6. The method of claim 5, wherein the partial surface drying is performed by applying an air stream, wherein the air is at a temperature between 60 ℃ and 90 ℃.
7. The method of claim 6, wherein the partial surface drying is performed by applying an air stream, wherein the air is at a temperature of 80 ℃.
8. The method of claim 1 or 2, wherein the viscoelastic food dough is a food meal based dough.
9. The method of claim 8, wherein the viscoelastic food dough is a dough suitable for pasta production.
10. The method according to claim 1 or 2 for producing a three-dimensional product printed by a 3D printing process.
11. The method of claim 10 for producing pasta.
12. A printer for producing a product printed by a 3D printing process, comprising an extruder (1),
the extruder (1) comprises: -a cylindrical tubular body (2) and a piston (10), the cylindrical tubular body (2) having a first end (3) and a second end (4), the first end (3) being closed by a bottom (8) having at least one nozzle (9), the piston (10) comprising a rod (11) and a piston head (12) movably coupled to each other; the piston can be inserted inside the side wall (2 a) of the cylindrical tubular body (2) through the second end (4) so that the piston head (12) is in contact with the side wall (2 a) of the cylindrical tubular body (2) and can slide freely inside the cylindrical tubular body,
the piston head (12) further comprising a flow-through valve adapted to put in fluid communication a space comprised between the piston head (12) and the cylindrical tubular body (2) and a space comprised between the piston head (12) and the second end (4), the flow-through valve being operated in an open mode or in a closed mode,
when the rod coupled with the piston head performs an advancing movement from a rest position toward an end-of-stroke position, and the piston head is not in contact with a viscoelastic food material contained in a space included between the piston head and the bottom, the flow-through valve is in an open mode,
the flow-through valve is in a closed mode when the stem coupled to the piston head performs an advancing movement from a rest position toward an end-of-range position and the piston head is in contact with a viscoelastic food material located in a space included between the piston head and the bottom.
13. The printer for producing a product printed by a 3D printing process according to claim 12, the printer for producing pasta.
14. Printer for producing products printed by a 3D printing process according to claim 12, comprising a control system capable of controlling the advancement of the rod (11) in the cylindrical tubular body (2) towards the bottom (8) and the movement of the rod (11) towards the second end (4).
15. Printer for producing a product printed by a 3D printing process according to claim 14, comprising at least one load cell for measuring the force applied to the piston head (12), the load cell being connected to the control system.
16. Printer for producing a product printed by a 3D printing process according to any of claims 12-15, wherein the extruder (1) comprises coupling means for movably coupling the rod (11) with the piston head (12), wherein the coupling means are engagement means, magnetic coupling means or electromagnetic coupling means.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102018000002656 | 2018-02-13 | ||
| IT201800002656A IT201800002656A1 (en) | 2018-02-13 | 2018-02-13 | Improved extrusion process and related device |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110150346A CN110150346A (en) | 2019-08-23 |
| CN110150346B true CN110150346B (en) | 2023-06-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910112673.9A Active CN110150346B (en) | 2018-02-13 | 2019-02-13 | Improved extrusion process and related apparatus |
Country Status (9)
| Country | Link |
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| US (1) | US11602159B2 (en) |
| EP (1) | EP3524068B1 (en) |
| JP (1) | JP7437118B2 (en) |
| KR (1) | KR20190103950A (en) |
| CN (1) | CN110150346B (en) |
| CA (1) | CA3032882A1 (en) |
| IL (1) | IL264755B2 (en) |
| IT (1) | IT201800002656A1 (en) |
| SG (1) | SG10201901158SA (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111469399B (en) * | 2020-04-15 | 2024-08-20 | 江西服装学院 | 3D prints shower nozzle |
| DE102020211412A1 (en) | 2020-09-10 | 2022-03-10 | DIL Deutsches Institut für Lebensmitteltechnik e.V. | Method and device for 3D printing of food products |
| KR102581365B1 (en) * | 2021-03-08 | 2023-09-21 | 주식회사대한기계 | Dumpling dispensing device |
| CN113068728B (en) * | 2021-03-12 | 2023-04-14 | 湖南德为教育服务有限责任公司 | Steamed bun manufacturing equipment for catering industry |
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Also Published As
| Publication number | Publication date |
|---|---|
| EP3524068B1 (en) | 2024-06-12 |
| US11602159B2 (en) | 2023-03-14 |
| SG10201901158SA (en) | 2019-09-27 |
| CA3032882A1 (en) | 2019-08-13 |
| EP3524068C0 (en) | 2024-06-12 |
| EP3524068A1 (en) | 2019-08-14 |
| US20190246684A1 (en) | 2019-08-15 |
| KR20190103950A (en) | 2019-09-05 |
| IL264755B1 (en) | 2023-01-01 |
| IT201800002656A1 (en) | 2019-08-13 |
| IL264755B2 (en) | 2023-05-01 |
| JP2019170369A (en) | 2019-10-10 |
| CN110150346A (en) | 2019-08-23 |
| JP7437118B2 (en) | 2024-02-22 |
| IL264755A (en) | 2019-05-30 |
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